Showing Food Rosemary
| General Information | |||||||||||
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| Name | Rosemary | ||||||||||
| Scientific Name | Rosmarinus officinalis | ||||||||||
| Description | Rosemary, Rosmarinus officinalis, is a shrub native to the Mediterranean region. The leaves, twigs, and flowering apices are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Rosemary is mostly eaten in Mediterranean countries, where it is used in traditional cuisine. The leaves have a bitter, astringent taste and a characteristic aroma, which complements many cooked foods. Rosemary is rich in antioxidants, including carnosic acid and rosmarinic acid, which have been shown to have health benefits, including improving cognitive function and reducing inflammation (PMID: 30287195, PMID: 30621719). The leaves are also used to make herbal tea. In addition to its culinary uses, rosemary has medicinal uses, including as a digestive aid and to relieve headaches. Industrially, rosemary is used in the production of cosmetics and perfumes. Peculiarly, rosemary is often used in combination with olive oil and garlic to prepare roasted meats and vegetables. | ||||||||||
| Primary ID | FOOD00159 | ||||||||||
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| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Herbs | ||||||||||
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| ITIS ID | 32677 | ||||||||||
| Wikipedia ID | Rosemary | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | 8 unique sources. Numbers in the composition tables above point here. Show sources
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